| Pozole Jalisco I Jalisco II |
| Pozole Jalisco II ~ Jalisco Style Chicken & Pork From: Gourmet Magazine / Sept 1985 6 cups chicken stock or canned chicken broth 3 pig's feet 1 head of garlic separated into cloves and peeled 3 1/2 pound chicken, cut into serving pieces 1 pound boneless pork loin, cut into 1 inch cubes 3 cups drained canned hominy Accompaniments: 1 cup sliced radishes 2 cups shredded romaine 2 limes, cut into wedges 1 cop minced onion 1 tbls crushed dried red chiles dried oregano to taste In a kettle combine the stock, the pig's feet, the garlic, and , if necessary, enough water to just cover the pig's feet, bring the liquid to a boil, and simmer the mixture, covered, for 3 hours. Add the chicken and the pork and simmer the mixture for 45 minutes, or until the chicken is tender. Skim the fat, add the hominy, and cook the mixture for 5 minutes. Transfer the pig's feet to a work surface, let them cool, and discard the bones. Cut the pig's feet into 1 inch pieces, return them to the soup, and season the soup with salt and pepper. Serve the soup in large bowls with the radishes, the romaine, the limes, the onion, the chiles, and the oregano. Makes about 12 cups ... Serves 6 |
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